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Easy Mini Pumpkin Pie Cookies for Halloween Bags

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These Easy Mini Pumpkin Pie Cookies are the perfect Halloween treat bag idea. They are tiny, cute, taste like a sliver of actual pumpkin pie, and take less than 30 minutes to make with no rolling pins or chilling dough.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, pinch of cloves)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ cup powdered sugar (for dusting, optional)
  • ¼ cup white chocolate chips, melted (for drizzling, optional)
  • Pinch of flaky sea salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your mini muffin tin with non-stick spray or line the cups with mini paper liners.
  2. In a medium mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Add the pumpkin puree, egg yolk, and vanilla extract. Beat on low speed until combined. The mixture may look loose or curdled—this is normal.
  4. In a small bowl, whisk together the flour, pumpkin pie spice, cinnamon, salt, and baking powder.
  5. Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each addition. Stop as soon as the flour disappears. The dough will be soft and slightly sticky.
  6. Use a small cookie scoop or teaspoon to drop a rounded scoop of dough into each mini muffin cup, filling each about ¾ full.
  7. Bake for 10-12 minutes, rotating the pan halfway through. The cookies are done when the edges look set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Once completely cool, dust with powdered sugar, drizzle with melted white chocolate, or sprinkle with flaky sea salt, if desired.

Notes

Use room temperature ingredients for best results. Do not skip greasing the pan. Measure flour correctly by spooning and leveling. Let cookies cool completely before adding toppings. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free white chocolate chips. Cookies can be frozen for up to 3 months.

Nutrition

Keywords: mini pumpkin pie cookies, Halloween treat bag cookies, easy pumpkin cookies, no-roll pumpkin cookies, mini muffin tin cookies

Find it online: https://merrymorsel.com/easy-mini-pumpkin-pie-cookies-for-halloween-bags/